Lion's Head Meatballs

There is only a week left to visit Big Bowl for a taste of a classic Shanghai dish known as Lion’s Head.* The dish gets its name from its resemblance to the head and mane of the lion.  Heirloom pork belly is chopped and studded with toasted pine nuts, rolled into bit sized meat balls and wrapped in napa cabbage.  In China, the meatballs are much larger patties and intended as an entrée.  After browning and wrapping in Napa leaves, they are braised slowly in shredded napa, soy sauce, Shaoxing rice wine and homemade broth.  A delicious sauce forms during braising to be enjoyed along with the meatballs.  We serve them as an appetizer with a splash of ginger soy dipping sauce and our Million Dollar Pickles (from our chef’s conference and dinner this past summer).  The pickled vegetables, a combination of fall vegetables and honey crisp apples, act as a refreshing crunchy bite alongside the rich pork.  A tasty treat and a welcome break from all the turkey and trimmings! 

Happy Thanksgiving from the Big Bowl Chef Team!

*special ends on 12/1/10.